Baked Chicken Chimichangas

Ingredients

·      2 tablespoons unsalted butter

·      4 tablespoons vegetable oil

·      1 yellow onion, chopped

·      3 cloves garlic, minced

·      1 jalapeno pepper, diced

·      1 1/2 teaspoons chili powder

·      1/2 teaspoon ground cumin

·      1/4 teaspoon ground cinnamon

·      sea or kosher salt

·      1 small tomato, chopped, plus more for topping

·      2 tablespoons chopped fresh cilantro

·      2 1/2 cups shredded rotisserie chicken or cooked chicken, cut into bite-size pieces

·      1/4 cup sour cream, plus more for serving

·      1 (15-oz.) can refried beans

·      4 (10-inch) flour tortillas

·      1 cup shredded Monterrey jack cheese, plus more for topping

·      Mexi-sauce, for topping (recipe below)

·      shredded lettuce, for topping

·      Mexican rice, for serving

Chi Chi's Mexi-sauce:

·      1/2 cup onion, chopped

·      2 garlic cloves, minced

·      pinch of each: chile powder, cumin, sugar and salt

·      2 (4-oz.) cans green chiles, drained and rinsed

·      1 cup chicken broth

Directions

Preheat the oven to 450 degrees. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet and add the onion, garlic and jalapeno, cook over medium-low heat until soft. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.

Assembly and Cooking:  Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up. Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.

Make Mexi-sauce: Saute 1/2 cup chopped onion and 2 chopped garlic cloves in a skillet over medium-low with heat in a tablespoon or two of vegetable/olive oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in two 4-ounce cans chopped green chilies and cook 2 minutes. Add 1 cup chicken broth and simmer until thickened, then puree. Stir in 1/4 cup chopped cilantro.